One of the famous snacks in Guiyang. Tofu is soaked and fermented in alkaline water, then cut into rectangular pieces and baked with a tasteless cypress saw until both sides turn yellow. When eating, tofu is cut with thin bamboo slices at the waist, and spices such as pepper, ginger rice, onion, garlic paste, soy sauce, vinegar and monosodium glutamate are added to make it salty, spicy, smooth and fragrant. Tofu fruit stalls are all over the streets and lanes of Guiyang, and you can taste them everywhere.

Raw materials:

500 grams of sour soup tofu, broken ear root 150 grams.

Seasoning:

Chili powder, soy sauce, salt, monosodium glutamate, sesame oil, bitter garlic, litsea cubeba, pepper, ginger rice, chopped green onion and alkaline water.

Production method:

. Cut the bean curd into rectangular cubes with a width of 5cm, a length of 7cm and a thickness of 3cm, soak them in alkaline water, take them out, put them in a bamboo basket, cover them with a wet cloth, and ferment for more than 12 hours. Chop the broken spike root and bitter garlic, put them in a bowl, add soy sauce, monosodium glutamate, sesame oil, pepper powder, Chili powder, ginger and chopped green onion, and mix well to make seasoning. Put the fermented tofu on an autocratic iron stove, bake it with charcoal residue until both sides of the tofu are yellow and the inside is tender, then cut one side with bamboo slices to make a mouth and scoop in the mixed seasoning.

Flavor characteristics:

The surface is yellowish, spicy, fragrant, tender and spicy, appetizing and promoting fluid production.

Technical points:

Don't ferment tofu for too long, just touch it with your hands and feel sticky.